Start by washing and drying your cauliflower thoroughly. Cut it into evenly sized florets—think bite-sized, not massive chunks. This helps everything cook at the same pace and gives you the perfect crunch-to-tender ratio.

In a large bowl, whisk together the flour, milk, garlic powder, onion powder, smoked paprika, salt, and pepper. The batter should be smooth and thick enough to cling to the cauliflower without dripping off completely.

Add the cauliflower florets to the batter and toss gently until each piece is fully coated. I like using my hands here—it’s messy but oddly satisfying, and you can really feel when each floret is properly covered.

Place the panko breadcrumbs in a separate bowl. Dip each battered floret into the breadcrumbs, pressing lightly so they stick. This step is where that irresistible crunch is born.

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and arrange the florets in a single layer, leaving space between them. Bake for 25–30 minutes, flipping halfway, until deeply golden and crisp.

While the cauliflower bakes, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey (if using). Taste and adjust—this sauce should make you smile when you dip a finger in.

Once the cauliflower is hot and crisp, either drizzle the sauce over the top or toss gently to coat. Finish with green onions, sesame seeds, or herbs if you like, and serve immediately.